PROFIL FERMENTASI HANCURAN SINGKONG MENGGUNAKAN STARTER BASAH BAKTERI Lactobacillus plantarum UA3 DENGAN BAHAN PEMBAWA HANCURAN SINGKONG
Based on previous research it was found that addition of lactic acid into cassava starch either chemically or through fermentation up to 1 % concentration of lactic acid produce good baking expansion of cassava starch. Therefore there were no information on fresh cassava mashed in the same manner. T...
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| Format: | Thesis |
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[Yogyakarta] : Universitas Gadjah Mada
2013
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| _version_ | 1826046935924998144 |
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| author | , NUR WIDIATMI , Prof. Dr. Ir. Sardjono, MS |
| author_facet | , NUR WIDIATMI , Prof. Dr. Ir. Sardjono, MS |
| author_sort | , NUR WIDIATMI |
| collection | UGM |
| description | Based on previous research it was found that addition of lactic acid into cassava starch either chemically or through fermentation up to 1 % concentration of lactic acid produce good baking expansion of cassava starch. Therefore there were no information on fresh cassava mashed in the same manner. The aim of this research is to know effect of the using L. plantarum UA3 wet starter for fermenting fresh mashed cassava and to know its fermentation profile. Cell for starter inoculation was harvested from MRS broth for 12 hours fermentation time and then mixed with fresh cassava mashed, incubated at room temperature (27 - 30�C) for 48 hours. The amount of wet starter has used for fresh cassava mashed fermentation as 2.0 x 108 cfu/g at the beginning of fermentation and fermentation was carried out for 72 hours. Every 6 hours sample was taken for analyzed of pH, total acidity, lactic acid bacteria, total bacteria, acid producing bacteria, and non acid producing bacteria. No inoculation method was used as control. The result indicated that starter contained 2.0 x 108 cfu/g, and at the end of fermentation fresh cassava mashed had 0.76 % lactic acid (as total acidity), pH 3.87, 1.1 x 107 cfu/g lactid acid bacteria, 1.1 x 107 cfu/g total bacteria, 9.6 x 106 cfu/g acid producing bacteria, and 1.4 x 106 cfu/g non acid producing bacteria whereas control had 0.53 % lactic acid (as total acidity), pH 4.12, 7.7 x 106 cfu/g lactid acid bacteria, 1.1 x 107 cfu/g total bacteria, 7.3 x 106 cfu/g acid producing bacteria, and 3.7 x 106 cfu/g non acid producing bacteria. |
| first_indexed | 2024-03-13T23:01:54Z |
| format | Thesis |
| id | oai:generic.eprints.org:122992 |
| institution | Universiti Gadjah Mada |
| last_indexed | 2024-03-13T23:01:54Z |
| publishDate | 2013 |
| publisher | [Yogyakarta] : Universitas Gadjah Mada |
| record_format | dspace |
| spelling | oai:generic.eprints.org:1229922016-03-04T08:41:15Z https://repository.ugm.ac.id/122992/ PROFIL FERMENTASI HANCURAN SINGKONG MENGGUNAKAN STARTER BASAH BAKTERI Lactobacillus plantarum UA3 DENGAN BAHAN PEMBAWA HANCURAN SINGKONG , NUR WIDIATMI , Prof. Dr. Ir. Sardjono, MS ETD Based on previous research it was found that addition of lactic acid into cassava starch either chemically or through fermentation up to 1 % concentration of lactic acid produce good baking expansion of cassava starch. Therefore there were no information on fresh cassava mashed in the same manner. The aim of this research is to know effect of the using L. plantarum UA3 wet starter for fermenting fresh mashed cassava and to know its fermentation profile. Cell for starter inoculation was harvested from MRS broth for 12 hours fermentation time and then mixed with fresh cassava mashed, incubated at room temperature (27 - 30�C) for 48 hours. The amount of wet starter has used for fresh cassava mashed fermentation as 2.0 x 108 cfu/g at the beginning of fermentation and fermentation was carried out for 72 hours. Every 6 hours sample was taken for analyzed of pH, total acidity, lactic acid bacteria, total bacteria, acid producing bacteria, and non acid producing bacteria. No inoculation method was used as control. The result indicated that starter contained 2.0 x 108 cfu/g, and at the end of fermentation fresh cassava mashed had 0.76 % lactic acid (as total acidity), pH 3.87, 1.1 x 107 cfu/g lactid acid bacteria, 1.1 x 107 cfu/g total bacteria, 9.6 x 106 cfu/g acid producing bacteria, and 1.4 x 106 cfu/g non acid producing bacteria whereas control had 0.53 % lactic acid (as total acidity), pH 4.12, 7.7 x 106 cfu/g lactid acid bacteria, 1.1 x 107 cfu/g total bacteria, 7.3 x 106 cfu/g acid producing bacteria, and 3.7 x 106 cfu/g non acid producing bacteria. [Yogyakarta] : Universitas Gadjah Mada 2013 Thesis NonPeerReviewed , NUR WIDIATMI and , Prof. Dr. Ir. Sardjono, MS (2013) PROFIL FERMENTASI HANCURAN SINGKONG MENGGUNAKAN STARTER BASAH BAKTERI Lactobacillus plantarum UA3 DENGAN BAHAN PEMBAWA HANCURAN SINGKONG. UNSPECIFIED thesis, UNSPECIFIED. http://etd.ugm.ac.id/index.php?mod=penelitian_detail&sub=PenelitianDetail&act=view&typ=html&buku_id=63101 |
| spellingShingle | ETD , NUR WIDIATMI , Prof. Dr. Ir. Sardjono, MS PROFIL FERMENTASI HANCURAN SINGKONG MENGGUNAKAN STARTER BASAH BAKTERI Lactobacillus plantarum UA3 DENGAN BAHAN PEMBAWA HANCURAN SINGKONG |
| title | PROFIL FERMENTASI HANCURAN SINGKONG MENGGUNAKAN STARTER BASAH BAKTERI Lactobacillus plantarum UA3 DENGAN BAHAN PEMBAWA HANCURAN SINGKONG |
| title_full | PROFIL FERMENTASI HANCURAN SINGKONG MENGGUNAKAN STARTER BASAH BAKTERI Lactobacillus plantarum UA3 DENGAN BAHAN PEMBAWA HANCURAN SINGKONG |
| title_fullStr | PROFIL FERMENTASI HANCURAN SINGKONG MENGGUNAKAN STARTER BASAH BAKTERI Lactobacillus plantarum UA3 DENGAN BAHAN PEMBAWA HANCURAN SINGKONG |
| title_full_unstemmed | PROFIL FERMENTASI HANCURAN SINGKONG MENGGUNAKAN STARTER BASAH BAKTERI Lactobacillus plantarum UA3 DENGAN BAHAN PEMBAWA HANCURAN SINGKONG |
| title_short | PROFIL FERMENTASI HANCURAN SINGKONG MENGGUNAKAN STARTER BASAH BAKTERI Lactobacillus plantarum UA3 DENGAN BAHAN PEMBAWA HANCURAN SINGKONG |
| title_sort | profil fermentasi hancuran singkong menggunakan starter basah bakteri lactobacillus plantarum ua3 dengan bahan pembawa hancuran singkong |
| topic | ETD |
| work_keys_str_mv | AT nurwidiatmi profilfermentasihancuransingkongmenggunakanstarterbasahbakterilactobacillusplantarumua3denganbahanpembawahancuransingkong AT profdrirsardjonoms profilfermentasihancuransingkongmenggunakanstarterbasahbakterilactobacillusplantarumua3denganbahanpembawahancuransingkong |